Peel then trim the ends of the banana when required for service. A little lemon juice may be brushed over the surface of each banana to reduce discolouration.
Place the banana on a serving dish and coat with the sauce (hot or cold) Add a scoop of ice cream and serve immediately.
Toffee Sauce
Ingredients
400g Sugar
150ml Water
375ml Whipping or double cream
25ml Whirl
Method
Place the sugar and water into a sugar boiling pan.
Boil until a good golden colour.
Remove the caramel from the heat and whisk in the cream in a thin stream.
